Navarin of lamb and spring vegetables

Lamb

Navarin of lamb and spring vegetables

MainServes 6
3h
A navarin in a French lamb stew made with seasonal veg. This late spring (or early summer, depending on the weather) version contains so many vegetables that it is a meal in itself. Serve with a green salad and some decent bread to mop up the juices.

5 turnips, peeled and cut into quarters (or left whole if they are very small)

8 small onions or shallots, or 2 large onions cut into quarters

200g peas (frozen are acceptable)

200g broad beans (optional)

1 tbsp fresh parsley, chopped

salt and pepper

Method

Prep time:
1h

PT1H

Cooking time:
2h

PT2H

Step 1

Sprinkle the lamb with salt and pepper and leave for 1 hour.

Step 2

Heat the butter in a large, heavy-based pan, add the lamb (in batches if necessary) and cook over a medium heat for about 10 minutes, until browned all over. Add the flour and cook, stirring, over a low heat for about 4 minutes.

Step 3

Add the tomato purée and then gradually stir in half the stock until you have a smooth sauce. Add the garlic, sugar and bouquet garni, plus enough of the remaining stock just to cover the lamb. Bring to the boil, cover and simmer for 1 hour.

Step 4

Add the root vegetables and onions and cook, uncovered, for 45 minutes, until tender. Skim off any surface fat, season to taste and add the peas, and the broad beans, if using. Simmer for 5 minutes, then scatter with the parsley and serve.